140 gm cooking chocolate, broken into squares for easy melting
50 gm butter
2 egg yolks (save the whites for omelettes)
¼ C sugar
2 t vanilla
1 t instant coffee powder (if using granules, crush between 2 teaspoons first)
1 t flour
Brush 4 x ¾ cup ramekins with melted butter, and set aside. Melt chocolate and butter over low heat stirring until mixture is smooth. (TIP: place the chocolate squares and the butter in a glass bowl over a simmering pot of water. Make sure that the bowl stays out of the water).
With an electric beater, mix the eggs, yolks, sugar, vanilla, and coffee until very thick, and forms ribbons when you take the beaters out of the mixture. Gently fold in the flour (use a metal spoon, and lift the mixture, then turn the bowl and repeat), mixing until just combined.
Pour into prepared dishes, cover tightly with plastic wrap, and refrigerate until 1 hour before serving. Let stand at room temperature for at least 30 minutes. Preheat oven to 200 degrees. Arrange dishes in a large roasting dish, and bake for 10 – 12 minutes ONLY, or until the tops are just set. Let cool for 5 minutes, then very carefully loosen the sides by running a knife blade around sides of dishes, and turn onto serving plate. Serve immediately with whipped cream and berries.